PEANUT BUTTER HEATH BAR COOKIES RECIPES

Steps:

• Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine toffee pieces and chopped walnuts. Set aside.
• Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.
• Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).
• Preheat oven to 350°F On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!).
• Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Steps:

• Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
• Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
• Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
• Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
• Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through to form swirls.
• Top with a pinch or two of coarse sea salt.
• Allow the bark to set completely in the refrigerator, about 30 minutes.
• Once hardened, break into pieces as large or as small as you want.
• Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.